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Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from

Heping Cui1, Jingyang Yu2, Shuqin Xia2

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.

Food Chemistry
|September 22, 2018
PubMed

Keywords:
1,2-dichlorobenzene (PubChem CID: 7239)Acetonitrile (PubChem CID: 6342)Controlled formation of flavorEthanol (PubChem CID: 702)Formic acid (PubChem CID: 284)Maillard reaction intermediateStorage stabilityd-xylose (PubChem CID: 135191)l-phenylalanine (PubChem CID: 6140)

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